It wasn't just the corn itself — it was the butter. Not just any butter, though. It had to be the salted variety. If we didn't have that, I'd salt my corn and throw on some unsalted butter on ...

Swapping butter for corn, rapeseed or olive oil could slash the risk of an early death, new research suggests. Experts examined data for more than 221,000 adults, who were followed up for 30 to 50 ...

Add the thickened cream to the corn mixture and cook, uncovered, on high for a further 20 minutes. Follow steps five, six and seven,” says Schofield. Smoked butter 150g unsalted butter 1 tbsp chopped ...

When the butter has melted, add the corn kernels and 1 tablespoon sea salt. Fry for 4–5 minutes, or until the corn is just beginning to soften. Remove 1 ladleful of the corn and set aside.

TIP: The smoky butter can be made in advance and stored in the freezer for up to a month. Heat the oven to 200C. Rinse the corn under the cold tap, then set on an oven rack. Bake in the preheated ...